Back to 6 servings Salad 3 cups curly parsley, about 2 to 3 bunches, leaves only, very finely chopped 0.25 cup fresh mint, finely chopped 2 firm tomatoes, such as Roma, finely chopped and drained 3 green onions, white and green parts, finely sliced 0.33 cup fine bulgur wheat, #1 fine grind, no cooking needed Dressing 0.33 cup extra-virgin olive oil 0.5 cup fresh lemon juice, about 2 to 3 lemons 0.5 teaspoon salt, or to taste 0.25 teaspoon black pepper, optional
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1 Step 1: Rinse the bulgur, then place it in a bowl and pour over enough boiling water to just cover, about 1 cup. Cover and let it stand 15 to 20 minutes until tender and most of the water is absorbed; drain any excess and squeeze dry.2 Step 2: Wash and thoroughly dry the parsley and mint, remove the thick stems, and chop the leaves very finely by hand with a sharp knife. Avoid a food processor, which bruises the herbs.3 Step 3: Finely chop the tomatoes, draining off excess juice, and slice the green onions thinly.4 Step 4: Whisk the olive oil, lemon juice, salt and pepper together in a small bowl.5 Step 5: In a large bowl, combine the parsley, mint, tomatoes, green onions and the softened bulgur. Pour over the dressing and toss well.6 Step 6: Taste and adjust with more lemon juice, salt or olive oil. Cover and refrigerate at least 30 minutes so the flavors meld, then serve chilled or at room temperature.getsaucepan.com/r/3e37534c-7e99-5feb-abda-ba75c4205e9c
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